Teriyaki Skirt Steak Recipe

Preparation

For the teriyaki sauce:
Mix soy sauce, balsamic vinegar, brown sugar and pepper in a small saucepan. Simmer, stirring constantly, for 3 minutes. Watch carefully so it does not overflow. Remove from heat, add the garlic and ginger and let cool to room temperature. Add spring onions.

Show skirt steak in a large freezer bag with zipper top. Pour half of the teriyaki sauce to go on air, and toss to coat the meat. Refrigerator for 4 hours or overnight.

Remove skirt steak teriyaki sauce and dry. Let come to room temperature.

Preheat the grill to 400 F. Grill skirt steak when cooked medium-rare, 2-3 minutes per side, turning once. Spread with remaining teriyaki sauce and let stand for 5 minutes. Teriyaki Skirt Steak piece against the grain to serve. Otherwise, the remaining teriyaki sauce can be served on the side.

Yield: 4 servings

Note: If you can lead a grill pan or heavy iron stove, high heat, melt with good ventilation, you can cook the skirt steak on the stove. It is important that the mold be heated prior to smoking of meat.

_{Teriyaki Skirt Steak Recipe Photo © 2010 Peggy licensed Trowbridge Filippone, About.com around, Inc.}